Gordon Ramsay Beans And Potato Cakes Recipe 

This delicious Gordon Ramsay-inspired Beans and Potato Cakes recipe is a hearty and satisfying meal, perfect for any time of day. Combining creamy mashed potato cakes, a rich tomato and bean sauce, and perfectly fried eggs, it’s both nutritious and comforting. Using simple ingredients like canned beans and pantry staples, this recipe is easy to adapt to your taste.

Ingredients Needed:

• 40g mature cheddar
• 5.5g vegetable stock mix
• 400g can finely chopped tomatoes
• 10g chives
• 4 medium white potatoes
• 400g can cannellini beans
• 30ml cider vinegar
• 2 British free-range eggs
• 1/2 tsp dried chili flakes
• 2 garlic cloves
• 1 medium red onion
• 5 tbsp plain flour
• Olive oil (for cooking)
• Butter (for frying)
• Salt and pepper (to taste)

How To Make Beans And Potato Cakes Recipe?

1. Cook the Potatoes: Boil chopped potatoes in salted water for 15 minutes until tender. Drain and let cool.
2. Make the Sauce: Sauté diced onion, garlic, and chili flakes in olive oil for 3 minutes. Add chopped tomatoes, stock mix, vinegar, sugar, and water. Simmer for 10 minutes, then stir in the beans.
3. Prepare Potato Cakes: Mash potatoes, mix in half the chives, olive oil, salt, and pepper. Add flour, form dough, and shape into 6 cakes.
4. Cook Potato Cakes: Fry cakes in olive oil and butter for 4 minutes on each side until golden.
5. Cook the Eggs: Fry eggs in the same pan until cooked as desired.
6. Assemble and Serve: Top beans with remaining chives, and serve with potato cakes, eggs, and grated cheddar.

Recipe Tips:

• Cool the Potatoes First: Let the potatoes cool completely before mashing to prevent the dough from becoming sticky.
• Don’t Skip the Flour: Adding the right amount of flour helps the potato cakes hold their shape when frying.
• Use Non-Stick Pans: A non-stick pan ensures the potato cakes don’t stick and makes flipping them easier.
• Season the Sauce Well: Taste the bean sauce as it cooks and adjust the seasoning for the best flavor.
• Cook Eggs to Preference: Fry the eggs over low heat for soft yolks or longer for a firmer texture.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the beans and potato cakes to room temperature, then put them in an airtight container in the fridge for up to 3 days.
• Freeze: Cool completely, freeze in airtight containers, and keep for up to 3 months.
• Reheat: Warm beans in a pan over low heat. Reheat potato cakes in a non-stick pan for 2-3 minutes per side.

Nutrition Facts:

• Calories: 301 kcal
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 8mg
• Sodium: 273mg
• Potassium: 402mg
• Total Carbohydrate: 47g
• Dietary Fiber: 7g
• Sugars: 1g
• Protein: 7g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Green Beans Casserole With Bacon Recipe
• Gordon Ramsay Smashed Potatoes Recipe 
• Gordon Ramsay Scalloped Potatoes Recipe